Instructions: Stir together the tomatillos, onion, serrano or jalapeno peppers, cilantro, lime peel, and Splenda in a non-metal mixing bowl. Set aside.

Thaw fish if frozen. Combine salt, cumin, black pepper. Brush fish with olive oil. Sprinkle with cumin mixture. Stir avocado into the salsa verde.

Grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once halfway through grilling time.

Serve with salsa verde.

This recipe yields 4 servings;

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